Cooking Fresh with Chef Rick Recipe #32 - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

Cooking Fresh with Chef Rick Recipe #32

3 cups grated zucchini
3 or 4 cloves of garlic, minced
Juice of one lemon
8 slices of "oatnut" bread or whole wheat sour dough
2 ripe avocados, peeled and sliced
1 ½ cups grated Jack cheese
Best quality mayonnaise
Alfalfa sprouts, watercress, or arugula or a combination of each

1.) Toss the grated zucchini with the garlic and lemon juice. 

2.) On each of four slices of bread, place a full half of an avocado. 

3.) Top the avocado with the zucchini and garlic mixture.  Divide the cheese among the four sandwiches. 

4.) Place in a 400 degree oven or under the broiler (not too close) and cook until the cheese is melted, but not browned. 

5.) While the sandwiches are cooking, toast the remaining four slices of bread and spread with mayonnaise. 

6.) Remove the sandwiches from the oven, top with a handful of sprouts or watercress, and place the slices of toast on top. 

7.) Cut in half diagonally and serve immediately.